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FRYING SEAFOOD

Seafood Types

Seafood for Frying:

  • Cod
  • Croaker
  • Flounder
  • Shrimp
  • Grouper
  • Grunt
  • Haddock
  • Kingclip
  • Kingfish
  • Mahi-Mahi
  • Mullet
  • Oysters
  • Ocean Perch
  • Snapper
  • Spanish Mackerel
  • Tilapia
  • Whiting
  • Catfish

Utensils:

  • Cast iron fry pan
  • Tongs
  • Heavy gauge deep frying pan
  • Prep and serving platters

Instructions:

  1. Use a heavy pan for frying, ideally one that's cast iron and seasoned with high sides to minimize the splattering. Fish can be brushed with oil rather than immersed, but either way, its best to use 1/8 inch of flavorful fat with a high smoke point (such as butter, lard, light olive oil, or very high quality extra-virgin olive oil.)
  2. Roll in your chosen ingredient.
  3. Heat the oil, and then fry fish on each side until browned, making sure not to crowd the pan. Drain on crumpled brown bag to avoid stuck-on paper towel.

Tip: All sorts of coatings work well with this method, from a quick roll in peppered flour, to combos of breadcrumbs, cornflakes, and instant mashed-potatoes. Make the heftier stuff stick with a layer of flour, then a dip in milk or beaten eggs.

 
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